Filter
Reset
Sort ByRelevance
RANDRUSH
Braised mussels with herbs and wheat beer
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the dill coarse. Cut the spring onions into pieces of 1 cm. Cut the forest pens into thin slices. Cut the butter into lumps. Boil the egg almost hard in 6-8 minutes. Rinse the mussels in a colander under running water and let it drain. Remove broken mussels and specimens that do not close automatically after a large tap on the work surface.
-
Put the mussels in the pan and divide parsley, dill, spring onion, carrot and butter in between. Pour a good dash of beer. Heat the mussels covered for 6-8 minutes on high heat until all mussels are open. Shake the pan back and forth occasionally.
-
Cut the buttocks of the sprigs of lettuce and detach the leaves. Peel the egg and finely crush in a salad bowl and stir it with mustard, lemon juice, 1-2 tablespoons of water and a little salt and pepper to make a dressing. Put the lettuce through. Serve the lettuce with the mussels.
-
15 minMain dishpancakes ready-made, pine nuts, garlic, traditional olive oil, fresh leaf spinach, Castello blue bluefin cheese, raisins,spinach pancakes
-
30 minMain dishchicken cloves, unsalted butter, onion, Red pepper, tomato, mild curry paste, tap water, yellow rice, Greek yoghurt,chicken Madras
-
15 minMain dishtagliatelle, leeks, zucchini, Red pepper, traditional olive oil, frozen wild salmon, cream cheese garlic and fine herbs,tagliatelle with salmon in herb cream sauce
-
15 minMain dishfusilli, traditional olive oil, fresh beef soup balls, mushroom stir-fry mix, garlic, basis for tomato soup, white beans in pot, grated young cheese,Italian meal-tomato soup
Nutrition
285Calories
Fat17% DV11g
Protein58% DV29g
Carbs5% DV15g
Loved it